1 sm. head cabbage, shredded
3 lb. chuck roast
1 can tomato soup
1 c. chopped onions
1/2 c. hot catsup
2 tbsp. sugar
2 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 bay leaf
1 clove garlic
1 tsp. oregano
1/2 tsp. salt
1/4 c. water
2 tbsp. flour
2 tsp. chili powder
Hard rolls or French bread

Place cabbage in crockery cooker. Cut chuck into pieces and put over cabbage. Combine soup, onion, catsup, sugar, Worcestershire sauce, vinegar, bay leaf, garlic, chili powder, oregano and salt. Pour over meat.

Cover and cook on low for 10 to 12 hours. Lift out roast. Skim fat from sauce. Cover cooker. Turn to high setting. Heat sauce until bubbly. Meanwhile, remove meat from bone. Cool meat and thinly slice across the grain.

Blend water with flour and stir into sauce. Cover and cook 10 minutes longer. Serve beef with gravy on hard rolls or French bread.